6 chicken breasts, split, boned
2 c. sour cream
1/4 c. lemon juice
4 tsp. each: salt, Worcestershire sauce
3-4 tsp. garlic salt
1/2 tsp. each: paprika, pepper
Bread crumbs
1/4 lb. each: butter, butter

Wash chicken breasts and pat dry. In bowl combine sour cream, lemon juice, and seasonings. Roll chicken breasts in sour cream mixture; place in bowl. Top with any remaining sour cream. Cover and refrigerate overnight.

Remove chicken breasts, taking up as much sour cream mixture as possible. Roll chicken in bread crumbs to coat well. Place in baking dish. Pour half the melted butter and butter over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 15 minutes more.

Chicken may be frozen after it is breaded. Wrap in individual packages for added convenience. Remove chicken from freezer the morning of day to be cooked.